Cherries are having their big moment these past few weeks at the Hollywood farmers market. Look around and you’ll notice they’re in everybody’s ubiquitous burlap bag. I once saw a prominent movie star lick one clean to feed to a toddler. Really! With cherries in such mad abundance, it’s a good idea to let cherries dominate our fruit purchases. Which means of course, whether you’re an A‑list actor a C‑list food blogger, we all find ourselves elbow-to-elbow scooping cherries into burlap bags this time of year.
While cherries tend to be wheeled out at the end of a meal – cooks love the complex combination of sweet/tart as well as the splash of ruby red eye candy they provide – I think we should look beyond dessert. When I need a quick, savory appetizer this time of year I reach for cherries. Cherries in Endive Cups with Stilton Cheese and Pecans.
Cherries in Endive Cups
Endive cups are an easy option for hand-held appetizers. The French call appetizers hors d’oeuvre – which means “outside of the work.” Unfortunately, most of them require lots of work. But not Cherries in Endive Cups. They bring a combination of tastes and textures. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor with the juicy texture in Belgian endive combines nicely with creamy, pungent Stilton cheese.
Afterall, cherries are the finest of all fruits and they’ve got the talking points to prove it. When we want to choose the very best we “cherry-pick”. When we accentuate a valid point we “put a cherry on top”. When we acknowledge the great bounty in our lives we say that life is a “bowl” of guess what sweet fruit? GREG